Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1996


Recipe Summary

3 1/3 cups (serving size: 1/3 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first three ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until rhubarb is tender. Combine 1 tablespoon water and cornstarch; stir well, and add to rhubarb mixture. Bring to a boil, and cook 1 minute or until thickened, stirring constantly. Remove from heat; stir in strawberries and vanilla. Serve warm or chilled over angel food cake, sponge cake, or vanilla low-fat ice cream.


Nutrition Facts

64 calories; calories from fat 4%; fat 0.3g; poly fat 0.1g; protein 0.6g; carbohydrates 15.7g; fiber 1.4g; iron 0.3mg; sodium 2mg; calcium 43mg.